• 3 cups cake flour → 360 g cake flour
• 1 tbsp baking powder → 12 g baking powder
• 1/2 tsp salt → 3 g salt
• 1 cup butter (room temp) → 227 g butter
• 2 cups sugar → 400 g sugar
• 5 large eggs → ~250 g eggs (about 50 g each)
• 2 tsp vanilla → 10 ml vanilla extract
• 1 1/4 cups buttermilk → 300 ml buttermilk

Preheat oven to 350°. Butter and flour two 8″ pans.

In a medium bowl, sift together the flour, baking powder, and salt.

Place butter in mixer bowl. Beat for 3 minutes until the butter is light and creamy.

Add the sugar, 1/4 cup at a time, beating 1 minute after each addition, scraping the bowl occasionally. Add the eggs one at a time and mix well before adding the next.

Add vanilla. Add the dry ingredients alternately with the buttermilk. Mix just until blended.

Spoon the batter into pans. Bake 45 to 50 minutes or until a toothpick comes out clean.

Chocolate Cream Cheese Frosting

• 1 cube butter → 113 g butter
• 1 (8 oz) cream cheese → 225 g cream cheese
• 1 tbsp vanilla → 15 ml vanilla extract
• 1/2 cup cocoa powder, sifted → 50 g cocoa powder
• 2 tbsp espresso powder → 10 g espresso powder
• 4 cups powdered sugar, sifted → 500 g powdered sugar
• 1/2 cup heavy cream → 120 ml heavy cream

Cream butter and cream cheese until light. Add vanilla and mix well. Add cocoa powder, coffee powder, and sugar and mix until very creamy. Scrape down bowl and then add heavy cream until icing is the consistency you want.